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Sühring Review

4.5 /520 Reviews
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E20***63
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5/5
Original Text
Suhring, if you are tired of the feeling of Thai and Southeast Asian dishes, then you can try this restaurant. This store is made of German Western food, and it is very delicate. The gap between German food and my understanding is quite big, so it is recommended

Sühring

Posted: May 16, 2019
More Reviews
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  • 沁沁 沁沁
    5/5Outstanding
    Original Text

    Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, Thailand for the first time trying the German Michelin restaurant, here shows the most delicious dishes in contemporary Germany, the dishes and creativity are very good, it feels like an art product, and the roughness of German dishes in the impression is completely different, it is worth the diners to experience.

    3
    Posted: Nov 9, 2020
  • 真的在一起的时候
    5/5Outstanding
    Original Text

    Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, for the first time trying the German Michelin restaurant, here shows the most delicious dishes in contemporary Germany, the dishes and creativity are very good, it feels like an art product, and the roughness of German dishes in the impression is completely different, it is worth the diners to experience.

    1
    Posted: Oct 27, 2020
  • 噼里啪啦
    4/5Excellent
    Original Text

    The second time I came to Sühring, I have gone from one to two. The things are still the same delicious, but the fly in the ointment is that the service is a bit unable to keep up. [Environment] I like the simple and refreshing European dining style here.

    1
    Posted: Oct 14, 2019
  • maxso
    4/5Excellent
    Original Text

    After working in several European countries, a German twin joined a Gaggan boss to rent a small bungalow built in 1970 in the center of Bangkok, and achieved the 50 best in Asia in a year. Behind all this mythology, I picked up the phone and booked two dinner seats, and the operator, who spoke in English with a Filipino accent, accepted the reservation and told the restaurant to leave only half an hour of seats and enter at 5:30. Open the map to see that it is one of the most traffic jam areas in Bangkok, so leave early, Google Maps is not too accurate, on the same road but the positioning is a bit far away, and the restaurant is 5 o'clock after the episode. For the 50 best restaurants in Asia, it’s nothing to sit at the door and wait for a while. At 5:20, suddenly it became very dark. The rainy season in Bangkok was really scary. I politely asked the waiter if I could enter 10 minutes early in the wind. I sat in and waited. The waiter replied that the boss said 5:45 to let in. I said you look at the weather, at 5:45, maybe I was blown that you didn't know me. When I called to book, I was notified that the door was open at 5:30. The waiter ran away for a while, probably went back to ask for instructions, and then came to open the door. This episode made me uninterested before the meal. The restaurant was rebuilt from an old house, so there were some scattered seats on the first floor, and the rooms on the second floor were all private rooms. The first dish was a signature pretzel with beer. In fact, I was quite disgusted that Western food made things smaller and smaller, but it was a craftsmanship to the exquisiteness of the dish. The beer was filled with lemonade, which was very refreshing. Pretzel and salt were served with mysterious cheese sauce, and it felt too little to give two pieces. I didn't give bread, but it was a pity that the remaining cheese sauce was left. Frankfurt green sauce is better than what I ate in Frankfurt. It is really a master and a taste. It may also be the result of chefs who have experienced it in Asia. The 26-course salad is accompanied by tomato sauce, sour and sweet, with small, small pieces of dry bread, small but peppery, giving a stunning feeling. The flounder milk is actually served with potatoes, so there is no guilt to eat. German vinegar and wind beef are cured by the chef for 12 hours, and the entrance is instant. The way the plate is placed is also more mainstream, and it feels like the Germans are also starting to tide. The dessert is called dark beer buckwheat ice cream, although there is beer on the menu, but almost no taste, the name is very domineering. The restaurant has a sommelier, it looks familiar, a question is turned around by Rabuchon restaurant, the recommended orange wine is also more fashionable. Although there is no welcome drink, no wipes, no appetizers, no bread, but there is still a certain price/performance ratio at this price. This German restaurant quite subverts the old feeling of a few people can't eat a plate of German food tradition, and suddenly feels that Germans can eat enough after eating. If you want to see what German food can play, this restaurant is a few choices.

    4
    Posted: Jun 21, 2017
  • ViviYip
    5/5Outstanding
    Original Text

    Because the gaggan who booked Asian no1 was unsuccessful, it was agreed two months in advance that suhring's taste menu implemented a purpose from beginning to end food for fun~ Asian No. 13 is really good. The rough, greasy, and local atmosphere of German cuisine has been completely changed here in suhring. It has become exquisite and creative.

    4
    Posted: Oct 26, 2017
  • DathyD
    5/5Outstanding
    Original Text

    Sühring, two Michelin stars, 2019 World top 50 45th, 2019 Asia top 50 4. The restaurant has been offering lunch since last year. There are two menus to choose from, 3800THB and 4800THB. The first chapter of the snack lunch opens with pretzel and obatzda cheese, and the light and sweet radler beer( beer and lemonade is packed in a small beer cup, and the pretzel is rounded and obatzda is placed in a small jar. obatzda is a Bavarian soft cheese with wheat beer, which is delicious. beef & Shrimp, crispy rolls are filled with beef tartare, placed on one end on shrimp flavorful milk, dotted with fried cherry shrimp. Red meat and seafood are integrated. Aal grün, smoked salmon in green sauce, Smoked salmon wrapped in slices of grilled salmon, dipped in green sauce, placed on whole wheat bread. Chicken salad, Inspiration came from chicken salad, the crispy inside is chicken mushroom onion with sour cream, and the green part on it is vegetable juice with burst pulp. The creative shooting case is called absolute. This dish is also paired with cucumber juice and parsley oil special drink. Chapter 2, main course Brathering & tomato, Brathering is a famous German dish, fried salmon, the outer skin is very thin, fried crispy, the fish inside is fresh and juicy, with home-passed tomato salad and ketchup. Brotzeit, here is a three-year-old fermented rye bread, With bread is sour cucumber, salmon, homemade butter, and horseradish dip, the mode is free to choose, very interesting. Sturgeon - cooked on cedar Cedar smoked salmon on the protein, plus sturgeon caviar, with fine scallion cream and Riesling form Riesling foam. Wagyu sirloin/celeriac/coffee, For the first time, I saw the steak made so small and fresh, the meat was just right, soft and full of beef chewing, and the sauce was delicious. Chapter 3 Dessert Strawberry/rhubarb/honey, Strawberry rhubarb honey dessert trilogy, where bee rice drinks taste strange. Omas Eierlikor, Grandma's formula custard, The copy of the handwritten recipe is also placed on the table, behind the custard, the custard is sweet and sleek. Sussigkeitenbux, the dessert wooden box, the box opens four small points, with coffee or tea. The amount of dishes is just right, the taste of the food is prohibited, and several traditional German dishes are displayed after a creative process. Great, the dishes themselves and the environment, the plate, the music, etc. blend together, bringing a quiet, soft, long experience, as if the time had stopped.

    1
    Posted: Jul 15, 2019
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